baked mozzarella chicken rolls

INGREDIENTS

• 2 lbs. Boneless skinless fowl breasts (8 4-ounce portions)
• 1/2 cup part-skim ricotta cheese
• 1/three cup overwhelmed egg whites (I used something similar to Egg Beaters)
• 3 ounces clean mozzarella cheese, thinly sliced
• 1 cup entire wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• five oz. Sparkling toddler spinach
• 1 clove minced garlic and olive oil for sauteeing
• 1 cup marinara sauce
• clean basil for topping

INSTRUCTIONS

Prep the chicken:

1.  Cut the bird into 8 portions and pound the portions till they may be thin (for brief cooking) and have improved in surface region (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for two-three minutes or till just slightly wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-three tablespoons of the egg whites. Place the closing egg whites in a separate shallow bowl and set aside.

Assemble the chook: 

1. Oil the lowest of a huge baking dish and preheat the oven to 450 stages. Place one piece of chicken on a flat running floor. Put a spoonful of ricotta-spinach filling proper in the middle and roll the chook up so that the rims meet to form a “seam”.
2.  Dip the whole fowl roll in egg whites, after which roll it within the breadcrumbs. Place in a baking dish, seam aspect down. Repeat for the last 7 portions of bird. Bake for 25 minutes.

Finishing touches:

1. After 25 mins, the bird must be cooked through (white on the inside) and browned on the pinnacle. Cover the hen with the marinara sauce and slices of clean Mozzarella. 
2. Bake for another three-5 mins or until cheese is melting. Sprinkle with clean basil.

Source : https://pinchofyum.com/baked-mozzarella-chicken-rolls